Cabbage Casserole with Ground Beef

Ingredients

• 15 large pale green Savoy cabbage leaves
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 800 g ground beef
• Pepper
• 1 can tomatoes (canned, 480 g drained weight)
• 150 g alpine cheese

Instructions

1. 1.

   Wash the cabbage leaves, shake dry and blanch in boiling salted water for 3 minutes, drain, immediately shock with ice water, then let drain.

2. 2.

   Peel and finely chop onion and garlic; sauté in hot butter until translucent. Add ground beef and cook until crumbly; season with salt and pepper.

3. 3.

   Drain tomatoes and roughly break them apart.

4. 4.

   Trim thick stems from the cabbage leaves.

5. 5.

   Layer three cabbage leaves in a baking dish, spread one‑third of the tomatoes over them, add one‑third of the meat mixture, and continue alternating until all ingredients are used. Cut the remaining leaves into wide strips, distribute leftover tomatoes between layers, grate cheese and sprinkle on top. Bake in preheated oven at 180°C (fan 160 °C; gas 2–3) for about 40 minutes to gratinate.

6. 6.